Chemical characterization and sensory potential of Brazilian vanilla species
Fernanda Nascimento da Silva,
Roberto Fontes Vieira,
Humberto Ribeiro Bizzo
et al.
Abstract:The objective of this work was to evaluate the chemical and sensory profile, as well as the acceptability, of Brazilian vanilla species. The evaluated vanilla species were Vanilla planifolia, Vanilla chamissonis, Vanilla bahiana, and Vanilla pompona. For this, the optimized descriptive profile methodology, consumer acceptance tests with extracts applied to teas and creams, and the analysis of mass spectrometry by gas chromatography were used. Volatile compounds, such as vanillin, anisyl acetate, 4-methyl guaia… Show more
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